1 cup pomegranate juice (and you can either juice your own or buy it in a bottle from the veg area in Coles)
1 cup port (go for something reasonably good. I went for Orlando's liqueur port mixed with an De Bortoli's Old Boys Tawny)
1 cup chicken stock
Throw it in a saucepan and boil the hell out of it until it reduces down to maybe half a cup or a little more. Set it aside and then gear up to cook your steaks. In my opinion, eye fillet is absolutely the best cut of steak. Fat, gristle and bone free, succulent and delicious. When I buy from the butcher I ask him to cut 1-inch thick steaks for me and 1.5 inch thick steaks for Charles. It's not just that my man likes more meat than I do, but that with the added thickness they will take the same time to cook but his will be rare and mine will be a nicely pink medium.
Some tips on awesome steak - bring them out of the fridge and put them on the bench an hour before you're ready to cook so they'll be at room temperature. If you forget, throw them in a 100C oven for five minutes, no more, to warm them. Also, pat them with a paper towel to make them dry before they go into the pan. This will help seal them quickly and keep them moist. And finally, make sure your pan is hot and don't turn them more than once. I personally like to cook in a cast iron skillet because it retains the heat really well as you cook.
Once your steaks have cooked , place them on a warm plate to the side, clean the pan quickly with a paper towel and throw the jus in. Bring it up until it's bubbling thickly and then throw the steaks back in. No more than five seconds either side, but get them nicely coated in the jus. Plate them up and voila! Beef eye fillet with pomegarante jus.
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